Posts Tagged ‘caviar’

Just 5 days to go!! Don’t forget to comment to enter this month’s giveaway for the treats pictured above. Just in time for Christmas: Shortbread cookie mix and a set of cookie cutters to make a cookie Christmas tree!!

I told you in my last post that I would put up some “finger food” ideas for the holiday entertaining season and this is the next in that list. Hope you can use it!!

A long time ago, an employer took me and friends to a restaurant in Knoxville, Tennessee. It was quite an experience for a younger person who didn’t have two pennies to rub together. There were no prices on the menu and so I have no idea how much the meal cost. However, I’ll bet that the bill would be considered astronomical even today!

Appetizers were ordered first and I chowed down on the Crab Louis on crackers. I had never had caviar and made a pig of myself. As has always been my habit, I took mental notes of the tastes and the ingredients as the flavors slid over my taste buds. I have no clue what I had for dinner and dessert. I just remember the appetizers!

And of course, when I went back to the real world of the lowly, young wife of a farmer, I experimented until I created that appetizer to use for my own entertainment occassions. It may seem like a bit of work, but the neat thing is that you can make the sauce days ahead of time and just keep it in the frig where the longer it sits, the more the flavors combine. You can cook the crab ahead of time or you can use frozen claw meat or lump crab meat. Assembling the treat just takes a matter of minutes so it’s all in the planning! You will impress your guests and they will think that you are really posh. Do we use that word anymore???

For a lighter version, you can use light mayonnaise and the low-fat half and half. And if you think that I spent a bunch of money on caviar, think again! Shhhhhhhh. It was on the top shelf at Walmart with the canned oysters, canned shrimp and canned tuna!! That means that anyone can serve the “Toity” without it being so “Hoity”!!

Mix all ingredients together until sauce is smooth. Place in the refrigerator to cool. May be made several days ahead of time. This sauce is very good as a substitute for tartar sauce with fried or baked fish or shrimp.

Steam enough crab to make one cup of meat when cracked. For a quicker preparation, frozen lump or claw meat is acceptable too.

Shell the crab using kitchen shears and a nut pick.

Place crackers on a plate and put a small dollop of sauce in the center of each cracker.